Ferran Adrià

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Ferran Adrià; credits the idea for this dish to one of his acolytes, Moreno Cedroni, a hyper-creative Italian chef. The method is very similar to risotto, but spaghetti fills in for the arborio rice: Adrià; toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor.